The stew to Sangiovannese is a typical dish of the Valdarno, which recently awarded the uniqueness and typicality.
There are several legends about the origins of this recipe. The oldest dates from 1478 with the "miracle of Monna Tancia", that during the plague asked the Madonna to get some milk to feed his grandson. The woman received the gift, and the news spread by rushing people from all over Tuscany. It was thus decided to realize a chapel to accommodate all the faithful who were fed with a great deal of meat Braised with spices and aromas.
Another version is much more recent and dates from the early 20th century, when some workers particularly skilled in the kitchen, Fornaci Bagiardi-people like factories for lunch delighted in creating poor dishes, but very tasty offal.
One of these workers in 1915 he was drafted into the army and sent to Libya, where he was assigned in the kitchens of the regiment where he met the spices. Upon returning home he began to cook a stew very flavorful and spicy, named it "stewed Sangiovannese."
The doses for the mixture of spices and the exact ingredients are still kept jealously by housewives in the country, who prepare the dish on Sunday mornings during the Carnival period.
From 2009, in February, takes place in San Giovanni Valdarno il Palio stew to Sangiovannese, during which a careful jury elects the best stufataro.
The stew recipe to Sangiovannese
Ingredients:
For the broth
2 liters of water
Paw 6/8 pieces of bone with cartilage
1 costs of sedated
.5 carrot
1 tomato
.5 onion
1 clove of garlic
parsley
Salt
For stew
2 kg of muscle of beef cut into chunks
2 ripe tomatoes
.5 onion
parsley
Salt
Pepe
20 grams of mixed spices (nutmeg, cloves, coriander, ginger, cinnamon)
lemon zest
Rosemary
1 glass of red wine (chianti)
tomato paste to taste.
Preparation
- First, prepare the broth. In a saucepan put the bones of paw, odors, and season with salt and pepper. Cook for a couple of hours after the boil. You can prepare the broth the day before. Filter strainer covered with a white cloth. Cut into pieces the cartilage and set aside.
- Take a pan, preferably earthenware. Cover the bottom with oil and add chopped parsley, onions, made with a little grated lemon and a little Rosemary. Add the meat and cartilage and fry gently heat, stirring continuously until the point where the meat will no longer water and won't be colourful.
- Add the wine and let it evaporate. Put the spices, the tomato concentrate and two tomatoes, peeled and seeded.
- Lower the heat and add the broth. Then simmer for at least 4 hours, basting often with the stock. Finally, adjust the salt and pepper.
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